Ingredients:

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Instructions:

Place the sugar and water in a heavy-based pan. Bring to the boil, continuously stirring until the sugar has dissolved. Turn the heat down and simmer for 5 - 10 minutes until the liquid looks syrupy.

Step 2

In the meantime chop your rhubarb into 2cm pieces, and peel and grate your ginger.

Step 3

Once your sugar syrup has reduced and is looking thicker add your rhubarb and ginger and continue to cook for about 5 minutes.

Step 4

Once cool spoon a thick layer of your rhubarb into an ice cream bowl or sundae glass. Dollop Graham’s Vanilla and tablet ice cream on top. You could add a little crumbled tablet on top for an extra sweet garnish!